Lemon Cake

Lemon Cake
2 cups all-purpose (plain) flour
3 Tablespoons cornstarch
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups milk
2 teaspoons apple cider vinegar
Zest and juice of 2 lemons
1/3 cup oil
1 Tablespoon vanilla extract
1 cup plus 2 tablespoons granulated (white) sugar

Preheat oven to 350◦F. Grease and flour two eight inch round cake pans.
In a large bowl, stir together the first five dry ingredients. In a separate bowl, whisk together milk, vinegar, lemon, oil, and vanilla. Whisk in the sugar. Stir the wet ingredients into the dry. Pour batter into prepared pans. Bake for 20-25 minutes, or until cakes tests clean.

This cake turned out light, moist, and almost spongey in texture.
It can easily be made vegan by substituting a non dairy milk.

Stay tuned tomorrow to see what this lemon cake becomes!!!